1 (0.25-oz ) pkg. active dry yeast
1/4 c. warm water
1/2 c. pineapple juice
1/4 c. water
1/3 c. sugar
1/2 t. vanilla extract
1/4 c. butter, melted
4 c. flour
1/4 t. salt
In small bowl, dissolve yeast in warm water. Cover and let sit for 10 minutes.
In stand mixer, beat yeast mixture, eggs, pineapple juice, 1/4 cup water, sugar, vanilla, and melted butter. When combined, gradually stir in salt and flour until a stiff batter-like dough is formed. Knead for 10 minutes using dough hook until dough comes away from bowl in ball, adding a bit more flour if needed.
Punch the air out of the dough and turn it onto a well floured surface.
Divide into 2 equal pieces and then divide each of those two pieces into 8, for 16 rolls total. Use 2 9-inch baking pans, and grease and flour the pans. After dividing the dough, form into rolls and place in pan so the seam side is placed down in the pan.
Arrange the rolls like the photo, all around and one in the middle. Cover and let rise again until doubled and they are touching each other, about 40 minutes.
Preheat oven to 350º. Bake for 15- 20 minutes, then remove from the oven and brush the tops with melted butter. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the center. If it sounds hollow, they're done. If not, return to the oven for another 5 - 10 minutes.